- TM 31
Ingredients
Salmon fishcakes with red capsicum and basil salad
- 1 lemon, zest only
- 3-4 sprigs fresh mint, leaves only
- 2 sprigs fresh flat-leaf parsley, leaves only
- 6 spring onions, chopped
- 600 g water
- 415 g tinned pink salmon, drained
- 400 g Desiree potatoes, peeled and chopped
- Pepper, to taste
- salt, to taste
- plain flour, for dusting
- 2 tbsp vegetable oil
- 1 red capsicum, sliced
- 3-4 sprigs basil, leaves only
- 12 cherry tomatoes, halved
- 2 tbsp olive oil
- 1 tbsp capers
- 1 cup baby spinach (approx. 100g)
Accessories you need
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Varoma -
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Add lemon zest, mint, parsley and spring onion to mixing bowl and chop 3 sec/speed 7. Cover and set aside in refrigerator.
2. Without cleaning the mixing bowl, add water and place potato into simmering basket. Insert basket into mixing bowl and cook 18 mins/Varoma/speed 2. Remove simmering basket using spatula. Set potato aside to cook and discard water. Rinse and dry mixing bowl.
3. Add salmon, salt, pepper, reserved herb mixture and reserved potato to mixing bowl and combine 20 sec/
"Counter-clockwise operation" /speed 4, using spatula through hole in mixing lid to help combine. Roll mixture into 8 balls, transfer to plate, cover with plastic wrap and refrigerate for at least 1 hour.4. Sprinkle flour onto a ThermoMat or work surface and roll fish balls in flour and flatter gently.
5. Heat half the vegetable oil in a large non-stick frying pan over medium heat. Cook 4 fishcakes for 5 minutes each side, or until golden brown. Transfer to a ThermoServer or other large bowl and cover to keep warm. Repeat with 4 remaining cakes.
6. To make the salad, combine capsicum, basil leaves, cherry tomatoes, red wine vinegar, olive oil, capers and baby spinach in a large bowl.
7. To serve, divide fishcakes between 4 plates and serve with the salad.
Tip
Edited recipes from the CSIRO Total Wellbeing Diet Book 2 by Professor Manny Noakes with Dr Peter Clifton with photography by Ian Wallace published by Penguin
Thermomix Model
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Recipe is created forTM 31
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Comments
I made the salmon fish cakes on their own. Substituted normal potato for sweet potato and omitted the mint as I didn't have any. They were delicious!
Personally would have liked the potatoes a little more coarse and would roll them into smaller balls next time as I struggled with the texture.
Hi,
The Total Wellbeing Diet don't encourage exclusion of food groups. However if you really don't want to use potatoes you camn substitute it with pumpkin as a binding agent. Instead of plain flour you can use almond or coconut flour.
Hope that makes.
Thanks
Total Wellbeing Diet
CSIRO Total Wellbeing Diet
www.totalwellbeingdiet.com
If i wanted to make this low carb, what would i replace the 400g potatoes with? and can I skip the plain flour for dusting? thanks!
The fish cakes turned out great.
Glad you enjoyed them
CSIRO Total Wellbeing Diet
www.totalwellbeingdiet.com
Made these last night and had again for lunch today - salad with the patties was yummy... Toddler also enjoyed the patties and husband had leftovers with rice todayand also enjoyed...
Will definitely make again...
Love it!
These were good. I used sweet potato rather than potato and ommitted the flour, so mine were quite messy to cook, but were yummy. I also added some tumeric and zucchin to the second half of the batch to zing it up a bit, and they were yummy too. My pre-schoolers ate them without too much encouragement.
I made these tonight and they were delicious! A nice healthy meal. I hope I didn't flatter them too much though....I told them they looked beautiful and thought they'd taste lovely!!